Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7. Trim and thinly slice the leek into 1cm thick half-moons. Heat a medium saucepan with 1 tbsp oil on medium heat. Add the leek and cook for 3-5 mins, until softened. Add the rice, stir for 1 min, then crumble in the stock cube. Pour in 600ml hot water (300ml for 1 person). Bring to a boil and cook for 20-25 mins, until the rice is cooked and most of the liquid has evaporated.
2. Peel and cut the pear lengthways into 8 wedges, removing the core. Heat a medium frying pan with 1 tsp oil on medium heat. Lightly score the duck skin, season with sea salt and then add to the pan, skin-side down. Cook for 4-5 mins, until crispy, then flip over. Add the pears to the pan and cook together for 1-2 mins.
3. Transfer the duck and pear wedges to a lined tray (discarding the fat) and roast for 10-12 mins, until the pears are soft. Once cooked, leave to rest for a few minutes, before slicing thinly.
4. Wipe clean the pan and place on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden brown. Remove and set aside. Halve the lemon. Roughly chop the dill.
5. In the final 1-2 mins of cooking the rice, add the yoghurt, a squeeze of lemon juice and half the dill. Stir and cook for 2 mins. Add a splash of water if it gets too dry. Season with sea salt and black pepper. Stir the rocket and roasted pear into the risotto before serving.
6. Serve the risotto topped with the sliced duck. Garnish with the toasted almonds, remaining dill and lemon, cut into wedges.